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1. Prepare the Cranberries:
- Rinse the fresh cranberries under cold water and pick out any stems or damaged berries. If using frozen cranberries, there is no need to thaw them beforehand.
2. Combine Ingredients:
- In a medium saucepan, combine the water and sugar. Bring to a boil over medium-high heat, stirring occasionally until the sugar has dissolved.
3. Cook the Cranberries:
- Add the cranberries to the saucepan, along with the orange zest and orange juice. If you’re using any spices (cinnamon, nutmeg, cloves), add them at this point.
- Reduce the heat to medium-low and simmer the mixture, stirring occasionally. The cranberries will begin to pop as they cook, releasing their juices and thickening the sauce.
4. Simmer and Thicken:
- Continue to simmer the sauce for about 10-15 minutes, or until the cranberries have burst and the sauce has reached your desired consistency. For a thicker sauce, simmer a bit longer. For a smoother sauce, you can use a potato masher to crush some of the cranberries.
5. Cool and Serve:
- Remove the saucepan from the heat and let the cranberry sauce cool to room temperature. The sauce will continue to thicken as it cools.
- Transfer the sauce to a serving dish and refrigerate for at least 2 hours before serving. This helps the flavors meld together and the sauce to set.
Tips and Variations
- Orange Cranberry Sauce: For a more pronounced orange flavor, add more orange zest or use freshly squeezed orange juice instead of water.
- Spiced Cranberry Sauce: Experiment with different spices like allspice, ginger, or star anise for a unique flavor profile.
- Maple Cranberry Sauce: Substitute some or all of the granulated sugar with maple syrup for a rich, earthy sweetness.
- Nutty Cranberry Sauce: Add a handful of toasted pecans or walnuts for extra texture and flavor.
- Apple Cranberry Sauce: Add a peeled, chopped apple to the mixture for added sweetness and texture.
Storage
- Refrigerator: Store the cranberry sauce in an airtight container in the refrigerator for up to one week.
- Freezer: Cranberry sauce can be frozen for up to two months. Thaw it in the refrigerator overnight before using.
Enjoy your homemade cranberry sauce as a delightful addition to your holiday meals, bringing a burst of color and flavor to your table!
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